Finite
All Grain Gremlin
- Joined
- 17/1/06
- Messages
- 628
- Reaction score
- 14
Happy Aussie day folks,
Im installing my temp display today onto my system. Its a modifed PC fan cotroller which has 3 thermometer probes that Im going to place around the brewery and be able to monitor the temps of various locations on the display.
I also have a mashmaster dial thermometer which im going to have in the mash tun as a back up, and its just easy to read when mashing. Here is what I was thinking...
1 probe in HLT (thats a givin)
1 probe in top of mash tun (messuring top of mash or even the temp of the headspace?)
1 probe at the bottom of the mash
+ the mashmaster in the middle of the tun.
Other things i could do would be use one to messure the ambient temp of the brewery or just leave one free for messurments, (hyro adjustments etc..., but i might just get a pen thermo for that (my other digital thermo broke the other day )). I was also thinking I could use the probes to messure the temp of the mash tun before underletting so i can hit my strike temp better.
FYI, the probes are raited from -50 to 90C so having on in the kettle is not an option not that I would have one in there anyway. Probes look like this:
What can you guys sudgest? Is three temp readings for a mash tun overkill? How can I take advantage of this to help my brewing? How far would I need the probes into the mash?
Prost,
:beer:
Im installing my temp display today onto my system. Its a modifed PC fan cotroller which has 3 thermometer probes that Im going to place around the brewery and be able to monitor the temps of various locations on the display.
I also have a mashmaster dial thermometer which im going to have in the mash tun as a back up, and its just easy to read when mashing. Here is what I was thinking...
1 probe in HLT (thats a givin)
1 probe in top of mash tun (messuring top of mash or even the temp of the headspace?)
1 probe at the bottom of the mash
+ the mashmaster in the middle of the tun.
Other things i could do would be use one to messure the ambient temp of the brewery or just leave one free for messurments, (hyro adjustments etc..., but i might just get a pen thermo for that (my other digital thermo broke the other day )). I was also thinking I could use the probes to messure the temp of the mash tun before underletting so i can hit my strike temp better.
FYI, the probes are raited from -50 to 90C so having on in the kettle is not an option not that I would have one in there anyway. Probes look like this:
What can you guys sudgest? Is three temp readings for a mash tun overkill? How can I take advantage of this to help my brewing? How far would I need the probes into the mash?
Prost,
:beer: